Crispy Mozzarella Poppers Maple Glaze (Printable)
Golden, crunchy mozzarella bites with gooey centers and a smoky-sweet maple glaze—perfect for sharing.
# What You'll Need:
→ Cheese
01 - 10.5 oz mozzarella cheese block (not pre-shredded)
→ Breading
02 - 2.8 oz all-purpose flour
03 - 2 large eggs
04 - 4.2 oz panko breadcrumbs
05 - 1/2 tsp garlic powder
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
→ Frying
09 - Vegetable oil, for frying
→ Maple Glaze
10 - 1/4 cup pure maple syrup
11 - 1 tbsp Dijon mustard
12 - 1 tbsp unsalted butter
13 - 1/4 tsp smoked paprika
14 - Pinch of salt
# How to Make It:
01 - Cut the mozzarella block into 18 even cubes or rectangles, approximately 1 inch each.
02 - Prepare three separate bowls: one with flour, one with beaten eggs, and one combining panko breadcrumbs, garlic powder, smoked paprika, salt, and black pepper.
03 - Coat each mozzarella piece in flour, dip into beaten egg, then press thoroughly into the panko mixture. For extra crunch, double-dip by returning to the egg and panko a second time.
04 - Arrange the breaded mozzarella pieces on a baking tray lined with parchment paper and freeze for 20 minutes to firm up and prevent cheese leakage during frying.
05 - Pour vegetable oil into a deep pan or heavy-bottomed pot to a depth of about 2 inches. Heat to 350°F over medium-high heat.
06 - Fry the frozen mozzarella poppers in batches of 5 to 6 for 2 to 3 minutes, turning occasionally, until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
07 - Combine maple syrup, Dijon mustard, unsalted butter, smoked paprika, and a pinch of salt in a small saucepan. Simmer over low heat for 2 to 3 minutes until slightly thickened, then set aside.
08 - Drizzle the warm maple glaze over the hot mozzarella poppers or serve alongside as a dipping sauce. Enjoy immediately while crisp.
# Expert Hacks:
01 -
- The contrast between that shatteringly crisp coating and the molten cheese pull inside is genuinely addictive.
- That maple Dijon glaze is sweet, smoky, and just bold enough to make people close their eyes when they take a bite.
02 -
- Skip the freeze step once and you will understand exactly why it exists, as your cheese will escape into the oil within seconds.
- The glaze thickens as it sits off the heat, so if it gets too stiff just warm it gently for a few seconds before drizzling.
03 -
- Cut the cheese a little smaller than you think you need because they expand slightly during frying and you want a high crust to cheese ratio for maximum crunch.
- Keep your glaze warm on the very lowest heat setting while you fry batches so it is always ready at the perfect consistency.